Aval inipu pongal recipe

Aval inipu pongal recipe an insant easy sweet pongal made with flattended rice,moong dal, jaggery and milk.

Storage

Generally sweet pongal keeps well for 2 days in room temperature but as this includes milk if in room temperature finish it off within a day. However if refrigerated you can extend shelf life by 2 days. I wouldn’t recommend freezing.

Similar Recipes

• Traditional Sakkarai pongal
• Pot sweet pongal
• Quinoa sweet pongal
• Wheat rava sweet pongal
• Kalkandu pongal
• Rava sweet pongal

Pin

If you have any more questions about this aval inipu pongal do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this aval inipu pongal ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Print Recipe Pin Recipe

Aval inipu pongal

Aval inipu pongal is an instant easy sweet pongal made with flattended rice, moong dal, jaggery and milk. How to cook Aval inipu pongal is described in this post wiht step by step pictures.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup raw rice
• 2.5 tbsp moong dal
• 1/8 cup milk
• 1/2 cup jaggery
• 1/2 cup water
• a small pinch cardamom powder
• a tiny pinch edible camphor
• 2 tbsp ghee
• 10 nos cashews broken
• 15 nos raisins

Instructions

• Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
• Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside.
• Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.
• Add the prepared jaggery syrup to the mashed dal, mash it well so that the dal blends well with the syrup…Heat it up.
• Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coconut. Let it boil for 2mins.
• Stir well and mash the poha well so that it blends well with the jaggery syrup. Then add milk and keep stirring till it reaches a semi thick consistency.
• Add ghee, and roasted cashews raisins(I reserved the remaining for garnish), switch off.
• Serve hot with ghee drizzled and remaining cashews and raisins.

Notes

• I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery. Instead you can even pressure cook it for 3 whistles with enough water.
• Pongal gets thicker in consistency after cooling down so switch off accordingly.
  If it gets dry, while serving add little ghee and milk.
• I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.
• You can also use saffron if you like the flavour.
• Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!

How to make aval inipu pongal

1. Measure jaggery, add it to a pan, add water and mix it well.
   Pin
2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities. Pour into a pan and let it boil.
   Pin
3. Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.Pin
4. Add the prepared jaggery syrup to the mashed dal,mash it well so that the dal blends well with the syrup…Heat it up.Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coocnut.Let it boil for 2mins.
   Pin
5. Stir well and mash the poha well so that it blends well with the jaggery syrup.Then add milk and keep stirring till it reaches a semi thick consistency.Add ghee, and raosted cashews raisins(I reserved the remaining for garnish),switch off.
   Pin

Aval sakkarai pongal ready. Serve hot with ghee drizzled and remaining cashews and raisins.

Tips

• I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery 🙂 Instead you can even pressure cook it for 3 whistles with enough water.
• Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
• I used paagu velam to get the dark brown color and also for the taste….You can use normal round jaggery too.
• You can also use saffron if you like the flavour.
• Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

Pin